Some people love breakfast. Other people only eat breakfast because they know they are supposed to and they know that if they don’t, they will inhale an entire table’s worth of food for lunch. I put myself in the second category. I never feel hungry in the morning and, consequently, I eat one of the same three things every single day. Having a rotation of three things is actually fairly recent. Up until this year, I ate a Luna bar every day for nine years. Nine years. Now I alternate with thrilling things like yogurt and cereal.

Sweet scones are all well and good but how about a savory scone? I made these with a combination of dill and aged Cheddar but there are many other combos that would work. Roasted red pepper and feta, scallion and chèvre, thyme and Gruyère all sound good to me. I like the idea of serving these with some soup on a fall day in addition to offering them to friends for breakfast.

For this basic recipe, you use a (homemade) scone mix. After I made the blueberry ones, I had just enough left over for another batch. I kept the mix in the refrigerator and was so happy to have some on hand so I could make treats for my guests.

Preheat the oven to 375ºF with the rack in center position. In a medium bowl, toss together the Scone Mix, cheese, dill, shallot, and pepper. Drizzle the buttermilk over the surface and blob in the cottage cheese. (DT:“Blob” is Holly’s word!) Stir until mixed. If the dough is too dry to stick together when pressed, add a bit more buttermilk. You want to be able to make a nice firm shape.

Turn the dough onto a lightly floured surface and pat into two disks about 1½-inches thick. Cut each disk into 6 wedges and arrange 1-inch apart on a cookie sheet. Bake in two batches if they don’t fit on one sheet. Bake 15 minutes, rotate the pan, and bake another 10 to 15 minutes, until the scones are light brown on top and darker on the bottom, and no longer soft and doughy in the center. When judging doneness, don’t rely on the color of the tops alone. The tops can look quite light and undone while the bottoms are getting quite brown.

Fit your food processor with the steel knife blade. Put half the butter in the bowl and top with half the dry ingredients. Pulse until the butter is reduced to pearl-sized bits. Don’t over process or it will turn into a dough, you want a dry mix. Pour the processed mixture into another large empty bowl. Repeat this process with the remaining dry ingredients and butter. Be sure to break up any large lumps of butter and, when through, toss thoroughly with your fingers.

Transfer the scone mix to an airtight container and store it in the refrigerator for up to 2 months, or in the freezer for up to 6 months.

I count myself as one of the rare people who love breakfast but not breakfast food (the idea of eating pancakes for dinner makes me queasy). Part of it is that I don’t much like sweet stuff in the morning, and so much breakfast food is sweet. These are great though — I love cheddar dill scones.

Oh. Yum. I am a breakfast eater, but always looking for a savory option – since I work with chocolate all day, I don’t crave sweets in the morning! Savory scones are fabulous, somehow I’ve forgotten about them. I used to make some with pesto which were super tasty – although green, not the most appetizing color for pastry! These sound deeelightful!

I’m actually a breakfast lover, although I do have the same thing every day. I think I love it so much because that’s when I do most of my blogging. It’s just such so refreshing to wake up early and sit around with my cup of coffee and my oatmeal and catch up on my blogs. I might have to add scones to my rotation though. Savory ones. Like these. Delicious.

Oh thank god you posted these!! I was dreaming of them the other day! Love those shallots in there! I’m also gonna make the almond white chocolate chip cookies! Although I don’t have any white choc chips. Wondering if a chopped up block of white chocolate will work….I guess we’ll see!

I really hate breakfast food! Anything savory is much preferable – thanks for the suggestion. I prefer savory soup, spicy hot scones, or any left overs to traditional breakfast. Thanks for the options!

Lovely scones! I make a lot of sweet scones, but I have not made nearly enough savory scones. I’m especially fond of the scone mix idea, too… My mind is spinning with all of the ideas of how to put that to good use!

[...] available), put us up in her gorgeous abode with warm beds, and kept us full (and punchy) with {dana} treats from her kitchen and cellar. [We're also grateful for Dana's husband who was a good sport [...]